Rapeseed oil with lemon extract (cold-pressed, native) Calories

It is not the best choice for deep-frying or prolonged high-heat cooking. Cold-pressed oils can be more heat-sensitive than refined oils, so use this one for dressings or as a finishing oil instead.

No, lemon extract is not the same as lemon juice. It generally refers to concentrated flavor compounds derived from lemon, rather than juice or pulp; the ingredient list gives the precise contents of this product.

Keep the bottle tightly closed in a cool, dark cupboard, away from the oven and direct sunlight. Heat and light can dull the oil's freshness and lemon aroma; follow any storage directions printed on the bottle.

Yes, drizzle it straight over salad or whisk it with vinegar, mustard and herbs for a quick dressing. Taste before adding extra lemon juice, since the oil already brings a citrus note.

Yes, its light lemon flavor pairs well with grilled, roasted or pan-cooked fish. Add it just before serving for the clearest aroma, rather than exposing the cold-pressed oil to prolonged high heat.

The lemon extract gives it a citrus aroma that plain rapeseed oil usually lacks. The cold-pressed, unrefined style also tends to have a more distinctive character than a neutral refined cooking oil.

Yes, it can replace a neutral oil in savory baking, but its lemon aroma may change the finished flavor. It works best in recipes that suit citrus, such as vegetable muffins or savory loaves.

It is described as having a light lemon flavor, so it should add a subtle citrus note rather than the sharpness of fresh lemon juice. Add fresh lemon separately if a recipe needs more acidity.

Not necessarily. Canola is a type of low-erucic rapeseed oil, while the product here is lemon-extract flavored and its exact oil specification depends on its label. The citrus flavor is an additional difference from plain canola oil.